Author
Topic: Valoriani ovens? (Read 17092 times)

scott123

Oz, how new is this oven? It might just be a matter of all the moisture not being driven off yet. How many times have you fired it?

I would, as others have stated, take a long hard look at how the oven was insulated.

I took a look at the gr 140 web page, and, unless the photo is wrong, these are not the massively high domes of a typical Pompeii. They're not low dome either, and I'd never recommend them to someone shopping for a new oven, but, for someone who has already pulled the trigger, there is anecdotal evidence that Neapolitan pizza can be coaxed out of these in a commercial setting, so I wouldn't immediately throw in the towel and start doing NH pies (not that there's anything wrong with NH).

Looking at the size of the door, I think, like the FGM, this could benefit from an inner door insert. While an iron insert would obviously be ideal, I've been thinking about DIY ways to implement a lower door. One could cast a piece out of refractory, but it seems like more work than necessary. The insert, imo, really doesn't need thermal mass. Theoretically, if you could find a way to attach copper flashing over the top 1/3 of the door (with an air tight seal), it would help keep a little more heat in the oven.

I've also been thinking about a raised floor for these kind of high-ish dome scenarios. I know that Bill played around with raising his floor and wasn't impressed by the results, but I think he just added bricks. I'd like to see someone add bricks along with a layer of insulation.

Jeff proposed a theory a few months back that still needs to be tested- that conduction from the hot coals in the side fire is responsible for a great deal of hearth heat. If this is true, then an insulated brick shelf for the fire would allow for higher dome temps without driving up the floor temp quite so much.

I guess what I'm getting at here is that just because the Valoriani's aren't ideal out of the crate, perhaps there are mods that can help them perform a bit better. If someone, like Oz, has already made the commitment and can't return the oven, it can't hurt to try.

Firstly thankyou for your replies. I will get all the information you guys have asked for with pictures and update you guys tomm. It is for a commercial installation in a new neapolitan pizzeria I am planning on opening at the end of this month.

I have digged out the manual that was sent to me by valoriani. I have tried attaching it but it is too large. If any of you guys would look over it that would be great. I can send to your email address. Please drop me a email and I will happily send it to you

I am just going to run through what I have done. It is exactly as per the manual other than the fact they built a housing which was rectangular in shape and my housing that I built is domed.

Also I bought the second largest oven they have. Its the Vesuivio Serie GR 140*180.

I build the base then put in place the silicate calcium blocks that were supplied.

On top of this I positioned the oven floor bricks.

These were then covered when I put in place the domed pieces which clunked into place

In terms of insulation, I covered it twice with a fire blanket, wire mesh and then mixed cement and vermiculite to a ratio of 5:1. This has been covered to a depth of 3 inches.

Finally I coated it with a mixture of sand and cement. Quite a thin layer.

It has been cured over a period of 2 weeks..

So under the floor tiles of the oven there is no sand but there is silicate calcium blocks. Will upload pics of the oven tomm.

I have been using many brands of ovens over the years including the Valoriani oven untill very recent, for the first few days its a bit of getting used to the oven, possibly because of moisture still needed to evaporate after that it was a money making machine, never ever a issue the floor was like new after 6 years. Just a word of advise heat the oven very well before starting service and the temperature will be very stable throughout the day. The oven I am using at the moment looks fantastic and cooks somewhat Ok, just after 3 months I need to change the floor, Very dissapointing after spending a small fortune.

I have been using many brands of ovens over the years including the Valoriani oven untill very recent, for the first few days its a bit of getting used to the oven, possibly because of moisture still needed to evaporate after that it was a money making machine, never ever a issue the floor was like new after 6 years. Just a word of advise heat the oven very well before starting service and the temperature will be very stable throughout the day. The oven I am using at the moment looks fantastic and cooks somewhat Ok, just after 3 months I need to change the floor, Very dissapointing after spending a small fortune.

Hi there pizzanapoli, could you mention what oven it is that is wearing out on the floor?Just curious!By the way have you seen the new wood oven across the road from you in Brunswick?